Panettone French Toast Casserole is a delicious make-ahead overnight casserole that's great for brunch or the holidays. With a tasty creme brûlée brown sugar topping, this is sure to be your favorite breakfast casserole.
– 1 panettone (about 1 pound)– 6 large egg– 1 1/2 cups milk– 1/2 cup heavy cream– 1/4 cup granulated sugar– 1 teaspoon vanilla extract– 1/2 teaspoon ground cinnamon– 1/4 teaspoon ground nutmeg– Pinch of salt– 1/2 cup dried cranberries or raisins (optional)– Powdered sugar, for dusting– Maple syrup, for serving
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray.
Cut the panettone into 1-inch cubes and spread them evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until well combined.
If using dried cranberries or raisins, sprinkle them over the panettone cubes in the baking dish.
Pour the egg mixture evenly over the panettone cubes, making sure all the bread is coated. Gently press down on the panettone to help it absorb the liquid.
Cover the baking dish with foil and let it sit at room temperature for about 30 minutes to allow the bread to soak up the custard mixture.
After 30 minutes, uncover the baking dish and bake the French toast casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the custard is set.
Remove the casserole from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.